Ingredients
- 1 cup cherry tomatoes, sliced
- 2 cucumbers, sliced
- 1 red onion, sliced thinly and marinated in vinegar for 20min (take the fiery edge off, drain before use)
- 1 green bell pepper, cubed
- feta cheese, crumbled
- a few kalamata olives
- 2-3 cups of cooked wholemeal fusilli pasta
- ½ tsp oregano
- Dressing
- 1-2 tbsp extra virgin olive oil
- 3 tbsp olive brine
- 1 tbsp white wine vinegar
- sea salt to taste
Method
Cook pasta as per instructions on the label but go for a longer cooking time rather than al dente, since fusilli will be eaten cold. Add all ingredients to a bowl and mix in the cooked (but chilled) fusilli. Add the dressing and give it a good mix. To garnish add some extra crumbles of feta on top and a sprinkle of oregano. When time is an issue this dish really delivers. Fast. Easy. Delicious. One can never go wrong with the perfectly harmonious ingredients of a Greek Salad.
